This chicken with lemon caper cream sauce recipe is one of our family favorites and it’s also one of the most popular recipes on our blog (it has about 1 million views). This recipe is extremely easy to make. I recommend group cooking this with your family so everyone can enjoy it. Plus, this dish will be ready in 30 minutes!
Creamy Lemon Chicken Piccata
This Creamy Lemon Chicken Piccata is the perfect simple dish that will impress family or visitors! After being pan-fried and lightly breaded, the chicken is tender, juicy, and has a crisp exterior. It is served with a creamy lemon caper sauce.
We’re aiming for incredible, homemade Italian food, and I can already guarantee that the Chicken Piccata (pick-ah-tah) will be a hit. It’s usually breaded, fried, and served with a creamy sauce if you’ve ever tried it in a restaurant. It may have also been chicken or veal. It’s a well-known recipe that can be found in many Italian restaurants (often called Chicken Limone), but making it at home is SO simple and delicious. Serve it with roasted vegetables on the side and over angel hair pasta or mashed potatoes.
What I LOVE about this reciep:
- 30 minute meal
- Kid friendly. My kids LOVED this meal (capers and all!). They were literally licking their plates clean. And I’d dare to say it is just as delicious as the version at Brio, and very easy to make.
- Fancy but not fancy. This easy meal looks like you spent days in the kitchen but it comes together so fast!
How to Make Lemon Chicken Piccata:
1. Slice chicken Breasts. Slice the chicken breasts in half horizontally (“butterfly” cutting them) so that you’re left with 4 thin chicken breasts. Season with salt and pepper.
2. Dredge Chicken. In three separate bowls, prepare a beaten egg, flour, and breadcrumbs for dredging. Coat the chicken on both sides in the flour, then egg wash, and then breadcrumbs.
3. Pan fry. Heat butter and oil in a large skillet over medium high heat. Add the chicken and cook for about 3 minutes on each side, or until cooked through. Set aside onto a plate.
4. Make sauce. To the same pan, add chicken broth, cream, juice from both lemons, and capers. Season with salt and pepper if needed. Allow the sauce to cook and bubble for about 3-5 minutes. Return chicken to pan and coat with sauce.
5. Serve the chicken and sauce over mashed potatoes or hot cooked pasta.
- Roasted Vegetables
- French Green Beans
- Side salad
- Shredded Brussels Sprouts
- Homemade Rolls
- Homemade Olive Garden Breadsticks
Creamy Lemon Chicken Piccata is breaded chicken lightly pan fried to crispy perfection and served with a creamy lemon caper sauce.
PREP 15 MINS
COOK 15 MINS
TOTAL 30 MINS
Ingredients US CustomaryMetric 1x2x3x
- ▢1 pound boneless skinless chicken breasts
- ▢salt and freshly ground black pepper to taste
- ▢¼ cup all-purpose flour
- ▢1/4 cup breadcrumbs
- ▢1 large egg
- ▢1 Tablespoon water
- ▢2 Tablespoons olive oil
- ▢2 Tablespoons butter
- ▢1 cup low-sodium chicken broth
- ▢2 lemons
- ▢¾ cup heavy whipping cream
- ▢¼ cup capers
- ▢hot cooked pasta or mashed potatoes for serving
- To create four thin chicken breasts, cut the chicken breasts in half horizontally (or “butterfly” cut them). Add salt and pepper to taste.
- In a small bowl with 1 tablespoon of water, beat the egg. Place the breadcrumbs in a third shallow bowl and the flour in the first.
- Put flour on both sides of the chicken, followed by egg wash and breadcrumbs.
- In a big skillet over medium high heat, melt 2 tablespoons of butter and 2 teaspoons of oil. When the chicken is nearly done, add it and cook it for three minutes on each side. On a dish, set aside.
- heat to a medium-low setting.
- Add the cream, capers, lemon juice from both lemons, and chicken broth. If necessary, season with salt and pepper. For around three to five minutes, let the sauce boil and bubble. chicken back into the pan.
- Over hot cooked pasta or mashed potatoes, serve the chicken and sauce.
- Serve alongside roasted vegetables, broccoli, or green beans on the side.
Calories: 364kcalCarbohydrates: 17gProtein: 5gFat: 31gSaturated Fat: 15gCholesterol: 118mgSodium: 654mgPotassium: 183mgFiber: 2gSugar: 1gVitamin A: 915IUVitamin C: 33.5mgCalcium: 69mgIron: 1.5mg
Creamy Lemon Chicken Piccata
Total Time:25 MINUTES
The 30-minute Creamy Lemon Chicken Piccata is soft, delicious, lemony, and garlicky – everything you’d expect from chicken piccata! So begin by gathering some cupboard and refrigerator essentials as well as a box of boneless, skinless chicken.
Like many recipes, this one for Creamy Lemon Chicken Piccata came to me when I had a hankering for a dish from a particular restaurant but couldn’t make it there. What then should a girl do? Of course, make it her own!
And I must admit that it turned out exactly as well as the restaurant’s version and completely sated my appetite. Additionally, both the husband and the kids enjoyed it (yes, they chose the capers, but more for me, so no complaints there)! The only disappointing thing was that nothing was left. So I will absolutely double the recipe the next time I make this creamy chicken piccata.
What is Piccata Sauce Made of?
This sauce is incredibly tasty and easy to make. My preferred mixture. Add some melted butter and some sautéed garlic to it. To get a creamy texture and a rich flavor, mix in some heavy cream, chicken broth, or vegetable broth. Add salty capers, pepper, and salt to taste to finish it off. I’m done now!
Here’s how you Make it?
I’m about to teach you the easiest and best way to make lemon chicken piccata!
- First, you need to dredge the chicken fillets in a flour mixture. To do this, add together the following in a shallow bowl: flour, salt, pepper, and garlic powder. Take each chicken fillet and dredge it through the flour mixture, making sure to coat all sides of the chicken with the flour mixture. Set the chicken aside.
2. Next, melt butter in a large skillet over medium heat and then place the chicken in the butter to cook for 3-5 minutes on the first side, then flip to cook for another 3-4 minutes on the other side. The chicken should be golden brown and cooked all the way through. Put the chicken on a plate and cover it to keep it warm.
3. Add garlic to the same pan, and stir in the butter for about 30 seconds or until it gets nice and fragrant. Stir in the chicken broth and lemon juice and let the liquids simmer. Then stir in the heavy cream and let all of this yumminess simmer for another 3-5 minutes. Then, add the capers and season the sauce with salt and pepper.
4. Add the chicken back to the pan, spooning the creamy lemon chicken sauce over the chicken. Garnish with some fresh herbs like thyme, rosemary, or parsley and serve.
Side Dish Suggestions
What goes great with this lemon chicken piccata dish? So many things! But here are the sides I’ve had on repeat lately:
- Baked Garlic Parmesan Potato Wedges can bake in the oven while you’re busy making piccata on the stove.
- Another restaurant fav, these Red Lobster Cheddar Bay Biscuits.
- A simple side salad is great, but this Greek Tossed Salad has a little extra flavor you’ll love.
- Eating outside? This Quick and Creamy Cucumber Salad complements the chicken dish and makes you feel like you’re at a picnic.
- Pull together some quick Instant Pot Baked Potatoes for adding all the delicious toppings to while you pull together this chicken with lemon caper cream sauce.
- Parmesan Knots are a great way to sop up all that lemony, buttery, garlic sauce.
What are Capers?
A little berry known as a caper can be found on the Capparis Spinosa shrub. They are pickled before they ripen to give them that delicious briney, salty flavor.
If you can believe it, capers and cabbages are truly connected. Although I’ve only ever seen capers served as a garnish, usually with chicken or fish, I’m sure there are many other creative ways to enjoy capers. They would taste wonderful in a standard salad as well as in a tuna, chicken, or egg salad.
Is there a Good Substitute for Capers in Chicken Piccata?
There are a few things you can use as a substitute if, like my kids, you don’t like capers (or skip them all together).
Due to their similar flavor and ability to provide the desired saltiness, many individuals may use green olives in place of capers. To guarantee that you receive some olives in every bite, I would cut them up first. For this dish, use around 2 teaspoons of diced olives.
Another alternative that will add taste but, alas, not the salty, briney bite is thyme and green peppercorns.
Or you could simply exclude them entirely and this dish would still be delicious!